Fouling behaviour during the nanofiltration of dairy ultrafiltration permeate

被引：12

作者：

Rice, Gwynneth

Kentish, Sandra ^{[1
]}

O'Connor, Andrea

Stevens, Geoff

Lawrence, Nicole

Barber, Andrew

机构：

[1] Univ Melbourne, Dept Chem & Biomol Engn, Particulate Fluids Proc Ctr, Parkville, Vic 3010, Australia

[2] Burra Foods Australia, Korumburra, Vic 3950, Australia

来源：

DESALINATION | 2006年 / 199卷 / 1-3期

基金：

澳大利亚研究理事会;

关键词：

nanofiltration; dairy; ultrafiltration permeate; calcium phosphate; membrane fouling;

D O I：

10.1016/j.desal.2006.03.058

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effects of temperature and pH on the fouling behaviour of dairy ultrafiltration (UF) permeate through a nanofiltration (NF) membrane have been investigated. This has been achieved by monitoring flux curves, measuring sample mineral concentrations and via imaging of the fouled membrane surface. It has been observed that calcium phosphate is the predominant foulant leading to flux decline at various high fouling conditions, with other components including whey protein and lactose playing a lesser role. This is evidenced by the trends in bulk and soluble calcium concentration during filtration. pH has been shown to have a greater influence on flux decline than temperature, with high fouling observed for conditions of high pH.

引用

页码：239 / 241

页数：3